Are you looking for a gluten-free blueberry crisp recipe? If so, I’ve got your back.
This vegan and gluten-free dessert is perfect for fall with its sweet, tart berries and crunchy topping. You can make it as healthy or unhealthy as you want depending on how much butter you use in the topping. Try making this recipe to get rid of any leftover frozen berries from summer.
Learn How to Make Blueberry Crisp with Frozen Blueberries
We're lucky to live in an area where we can forage for blueberries and other berries. That's why you'll find recipes on our site for things like Raspberry Lemon Almond Muffins, Cranberry Orange Loaf, and Rhubarb Strawberry Coffee Cake.
And we LOVE blueberries, so I recently wrote a Best Blueberry Pie Recipe Roundup. I'm sharing 16 new recipes from other bloggers....recipes I've either already tried or plan to.
Make this recipe with either fresh or frozen blueberries. If making with frozen berries, you will want to thaw them and drain off the excess liquid.
I recommend placing a colander in a larger bowl so that the juices collect below and don’t add extra moisture to your crisp topping. The riper your blueberries are, you will need to drain off less.
The Ripe Berry Difference
You can also use frozen berries in pretty much any recipe that calls for fresh berries.They have a very similar texture and are not as fragile or soft as fresh berries so they work great when allowed to cook right along with the rest of your recipe ingredients.
And in the summer, we love using frozen berries in cold desserts and shakes like this 5-ingredient blueberry milkshake recipe.
In fact, I like using frozen berries when making blueberry pies, blueberry coffee cakes or blueberry muffins because they can be added at the end without having to worry about them bursting open. Fresh berries often do that.
New Gluten Free Blueberry Crisp Recipe
To make this blueberry crisp recipe gluten-free, you'll need to use a flour blend that provides both nutrition and texture. I like homemade almond flour and old-fashioned rolled oats because they both provide fiber, help to bind the ingredients together and have a nice buttery flavor.
The oatmeal topping for this blueberry crisp recipe makes it much more than just a cookie crumble because you get that wonderful oat flavor.
Other gluten free topping options for blueberry crisp could include:
- ¼ cup walnut pieces (chopped)
- ½ cup vegan graham crackers, crushed (gluten free and vegan)
- Coconut flour
- 4 cups fresh or frozen blueberries
- ¼ cup real maple syrup
- ¾ teaspoons ground allspice
- ¾ cups old-fashioned rolled oats
- ¼ cup almond flour
- ¼ cup chopped almonds
- ¼ cup honey
- 2 tablespoons unsalted butter, melted
- ⅛ tablespoon salt
- Optional for serving: vanilla ice cream, whipped cream, Greek yogurt
- Place top oven rack in the center position and pre-heat oven to 350°F if you're cooking in a gas, electric, or propane oven. If you're cooking on a wood stove, bank your wood and place a meat thermometer inside the stove. You want a temperature of about 325 F when you add the crisp. I find the temperature still rises after that for a few minutes.
- Place blueberries in a large bowl.
- Add maple syrup, cinnamon, allspice, rosemary, and salt. Toss to combine and set aside.
- Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
- Pour blueberry mixture into a 10” cast iron skillet and spread into an even layer.
- Spread the topping evenly across the top in a uniform layer, as well.
- Place into pre-heated oven and bake for 30 minutes. If the top layer is nicely browned at this point, cover dish loosely with aluminum foil to prevent over-browning.
- Bake for another 15-20 minutes or until the blueberry crisp is nice and bubbling.
- Remove from oven and set aside to cool for 5-10 minutes.
- Serve warm with some vanilla ice cream whipped cream, or yogurt.
Substitute other berries such as strawberries, raspberries, cranberries, or blackberries. I've even made this recipe using rhubarb or peaches. Adjust the honey content as needed. You will likely need more honey if using rhubarb or blackberries.
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- Nature Nate’s 100% Pure, Raw & Unfiltered Honey; Squeeze Bottle; Award-Winning Taste, 32 Oz.
- Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 2 Pound (Pack of 1)
- Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag
- Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 10.25-inch
- Measuring Spoons
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 325Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 22mgSodium 184mgCarbohydrates 49gFiber 5gSugar 35gProtein 8g
Other Gluten Free Berry Crisp Options
If you don’t have any blueberries on hand, try making this gluten-free recipe with raspberries or blackberries. You could even throw in a few strawberries if you like.
You might want to adjust the amount of honey depending on your berry choices. For instance, blueberries are very sweet and raspberries have a lot more tart flavor so you might need to up the sweetness if using berries other than blueberries.
Grab your free printable copy of this recipe card down below ⬇️.
This Gluten-Free Blueberry Crisp Recipe is part of my Wood Stove Recipes Book.